The strictly selected grapes, all grapes come from A-classified vineyards, are pressed separately. After gently breaking up the berry skins, the must, along with the grapes and stems, is pumped into the so-called lagares, large granite basins. The grapes are trampled on at night. The fermentation starts naturally and, when about half of the sugar has been converted into alcohol, is stopped by adding high-percentage brandy. When assembled, the resulting wine matures for 10 years in large oak barrels, so-called tonels, before being bottled, neither filtered nor stabilized.

Allergy information: Contains sulfites